A selection of 42 dishes to share, simple, easy to make and affordable, delicious and delicious, worth trying
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day! ''
Fried Shrimp with Fungus
Material: 100 grams of broad beans, 100 grams of black fungus, 100 grams of shrimp, a little salt and a little cooking oil
practice:
The materials are ready.
Peel broad beans and blanch in boiling water. Remove and set aside.
Put a small amount of oil in the pot and stir fry the shrimp.
4, under the fungus and blanched broad beans.
- Stir fry for about 1 minute and add a little salt to taste.
Fried Chicken with Onion and Pepper
Material: appropriate amount of chicken breast, appropriate amount of onion, appropriate amount of beauty pepper, appropriate amount of millet pepper, appropriate amount of onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of balsamic vinegar, appropriate amount of peppercorns, appropriate amount of ginger , appropriate amount of garlic.
practice:
A piece of chicken breast, cut into 1 cm cubes.
Add a little salt, pepper, oyster sauce, starch, cooking wine and marinate for 20 minutes.
Wash the onion and beauty pepper, change the knife into small pieces, and cut the beauty pepper into sections.
Onion, ginger, garlic, Sichuan pepper, and millet pepper are ready.
Put a little oil in the pot, add the onion pieces and stir fry for a while. Set aside.
Put oil in the pot, put in the chicken, and fry until discolored. Set aside.
Re-wash the pot, put a little oil, and fry the peppercorns to get the fragrance.
Add millet pepper, onion, ginger and garlic and saute until fragrant. Add in the smooth chicken and stir fry evenly.
Add the beauty pepper and continue to stir fry evenly to taste, add the onion, add a little soy sauce to color.
Add a teaspoon of salt and sugar, and pour a little balsamic vinegar along the side of the pot.
Pour in a little water, stir fry evenly and serve.
Dishes with Sand Pork
This dish is made by sandwiching pork fat slices into the stuffing of old dishes, wrapping them in flour and then deep-frying them.
Raw materials: 150 grams of pork fat, 50 grams of minced pork, 250 grams of aged dishes, 12 sheets of glutinous rice paper, 2 eggs, 2 small green peppers, 20 grams of small red peppers, 20 grams of garlic rice, 3 grams of ginger rice, 5 grams of dry starch, 200 grams of bread 500 grams of bran salt, pepper, cooking wine, sesame oil, and edible oil
Method:
Soak the aged dish in warm water, wash it repeatedly, squeeze out the water, and cut it into pieces. In addition, put the pork fat in a boiling water pot and cook it with cooking wine, remove it and let it cool, cut it into 8-10 cm long and about 0.2 cm thick with a blade, add salt and pepper to taste.
Put the wok on high heat, put in oil and heat it up, put in ginger rice and garlic rice and saute until fragrant, add minced pork, small green pepper diced, small red pepper diced and stir-fry until raw, add the minced vegetables and stir well To taste, drizzle with sesame oil to make stuffing. Then stuff it into the fat slices, wrap it with glutinous rice paper, spread the whole egg liquid to seal, pat the dry starch evenly, drag the whole egg liquid evenly, stick the bread crumbs evenly, and form a green meat with sand.
Put the frying pan on a high heat, put the oil and heat it to 50% heat, put in the wrapped raw meat with sand, and deep-fry it with low heat until golden brown and crispy, remove it from the oil and put it on a plate.
Dry Pot Shrimp Balls
Ingredients 500g shrimp meat, 2 egg whites, 1 teaspoon salt, a little white pepper, 2 slices ginger, 3 garlic sprouts, 1 green pepper, half an onion, 2 chili peppers, 3 parsley, 1 celery, raw Smoked right amount, a little white sugar, 2-3 tablespoons of Pixian bean paste
Practice 1. Shell the shrimp, remove the mud intestines, chop it up for use, and take the egg white for use.
Put the egg white into a container, add the shrimp, add salt and black pepper and mix well.
Boil a pot of hot water, use the tiger's mouth to squeeze out the round balls, and put them in the hot water to shape.
Boiled balls.
Cut the onion into large pieces, cut green peppers, chili peppers, celery, garlic sprouts and coriander into sections.
Put oil in the wok and fry the ingredients first.
Add in Pixian bean paste and stir fry red oil.
Put in the shrimp balls, add soy sauce and sugar, stir fry for a while, and pour into a dry pot.
Kale Beef Tenderloin
Ingredients: beef tenderloin, kale, oyster sauce, appropriate amount of onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of water starch
Practice: 1. Remove the stems of the kale and cut it diagonally. Put it in boiling water and scald for half a minute, then remove the cold water, drain and set aside.
Cut the beef tenderloin into thin strips, pour in a little water, cooking wine, light soy sauce, water starch, pepper powder, grab it with your hands, then smash it into a bowl, repeat this 30 times, and then let it stand for 15 minutes.
After 15 minutes, pour a little oil into the bowl of corned beef and mix well.
Heat the pot, pour in the oil, when the oil is warm, add the ginger shreds and stir-fry for a while, then add the shallots and stir-fry until fragrant.
Cut the beef strips and fry until the color changes.
Quickly cook a little cooking wine to remove the fishy smell, then pour in 1/2 the amount of oyster sauce and stir well.
Pour in the pre-blanched kale stalks, add the rest of the oyster sauce and stir well.
Sprinkle a little pepper before serving.
Spicy duck gizzard
Ingredients: 250 grams of duck gizzard; 1 tablespoon of peppercorns; 2 tablespoons of pickled peppers; 1 spicy green; 1 red pepper; 6 cloves of garlic; 4 slices of ginger; ; appropriate amount of dry starch; appropriate amount of salt; appropriate amount of sugar; appropriate amount of pepper
practice:
Rub the duck gizzard with salt, wash and slice, add Huadiao wine, soy sauce and dry starch, mix well, marinate for a while
Heat the pan with cold oil and add the peppercorns at the same time, stir-fry on a small fire until the aroma is made into peppercorn oil, remove the peppercorns and do not use them
Add ginger slices and garlic and stir-fry until fragrant
When the oil is very hot, pour in the duck gizzard and stir fry
Pour Huadiao wine along the edge of the pot (you can a little more)
Pour in the pickled peppers together with a part of the pickled pepper juice and stir-fry to taste. At this time, you can taste the taste and add an appropriate amount of salt, a little sugar and pepper to taste
Add green and red pepper rings and stir fry twice
Finally add chopped green onion and serve
Celery
Ingredients: 300 grams of celery, 25 grams of lily, 30 grams of carrots, salt, monosodium glutamate, oyster sauce
practice:
Remove impurities from lily, clean it and set aside. Remove celery leaves, old stems, clean and cut into oblique sections. Peel, wash and slice carrots, set aside.
Heat the oil in a pot. When the oil is hot, add celery, lily and carrot slices and stir-fry for a while. Add MSG and salt and stir-fry evenly. Remove from the pot and serve on a plate.
Stir-fried King Oyster Mushrooms with Green Peppers
Practice: 1. Clean the king oyster mushroom, cut it into small pieces with a knife, clean the green pepper and remove the seeds, and cut it into small pieces with a knife!
Pour water into the pot and bring to a boil, add the king oyster mushrooms and blanch the water, and remove the water immediately after 2 minutes!
Peel the garlic, cut it into pieces, and chop some chopped green onion!
Put the base oil in the pan, after the oil is hot, add chopped green onion and minced garlic and stir-fry until fragrant!
Put the blanched king oyster mushrooms into the pot and stir-fry, then add oyster sauce and light soy sauce, and slowly stir-fry over low heat to make the king oyster mushrooms delicious!
Finally, add green peppers, stir fry until the green peppers are broken, add a little monosodium glutamate, stir fry for a few times, and you can put them on a plate!
Stir-fried Vegetables with Sliced Meat
Ingredients: 1 bell pepper (round pepper); 1 onion; half carrot; 100 grams of lean meat; onion, ginger, garlic, soy sauce, salt, chicken essence, cornstarch, water starch
Practice 1. Wash carrots and cut into strips, wash and cut peppers into strips, peel onions, wash and cut into strips for later use: Wash and cut lean meat into strips, and marinate for a while with cooking wine, soy sauce and cornstarch.
- Mince the onion, ginger and garlic for later use. Put the pot on the fire and heat up the oil, add the shredded pork and stir until the meat turns white and put out, then put the onion and ginger in the pot and stir-fry until fragrant, add the carrots and stir-fry until they are six mature, then stir-fry for a while, add soy sauce, salt, a little Sugar to make it fresh, finally add onion and stir fry, add chicken essence, add minced garlic and fry evenly, pour some water starch to thicken, and then drop a few drops of sesame oil to make the color bright!
Fried Shrimp with Mango Sauce
Practice: 1. Peel off the shell and remove the mud line from the jiwei shrimp, and leave the tail and shrimp shell separately;
Marinate the shrimp with salt, cooking wine and ginger for a while;
Take half of the pulp of the mango and use a food processor to puree it, add lemon juice, whipped cream, sugar and a small amount of olive oil and slowly heat it into mango sauce over a low heat, and cut the other half into chunks of pulp;
Put the olive oil in the pot, add the shrimp shells to slowly boil the shrimp oil, discard the shrimp shells;
Stir fry green beans and corn kernels in shrimp oil, then add shrimp and stir fry;
Add an appropriate amount of coconut milk (or coconut milk), mango sauce, season with salt, stir fry evenly and serve.
Dry stir-fried elbows
Ingredients: 300g pork knuckle, 50g celery stalk, 25g garlic sprouts, 50g rapeseed oil, 15g white wine, 10g ginger, 200g broth, 3 dried peppers (two vitex), 2 dried peppers (bell pepper), 30 Chinese peppercorns, refined salt 2g, dark soy sauce 10g, sugar 5g
Production process: 1. One piece of pig's front elbow is removed and the bone is removed
Cut the removed meat into 2cm square pieces. Remove the leaves of celery, wash, and cut into short sections together with the garlic sprouts; peel and cut the old ginger into small pieces; remove the stems and seeds of the dried peppers and cut into small pieces
Put oil in a hot pot, add pork knuckle, stir dry water vapor, cook in white wine to remove fishy smell
Add ginger slices, salt, chili segments, and Sichuan peppercorns and stir-fry; cook the broth in three batches, let the pork knuckle absorb water and soften, so that the surface will not become hard. Add dark soy sauce and sugar, stir-fry for coloring and seasoning
Add celery and garlic sprouts, stir-fry evenly, and then serve on a plate. Before starting the pot, you can add some red oil from Pixian watercress and stir-fry on a small fire. The color of the finished dish will be more red and bright, and the spicy taste will be stronger.
Soft, glutinous and fragrant dry roasted elbows
Serve with a bowl of fragrant rice
Braised Wing Tips
Material: chicken wing tip, light soy sauce, dark soy sauce, ginger, chopped green onion
practice
Wash and drain the chicken wing tips, slice ginger, and chop green onions.
Put oil in the pot, stir fry ginger slices when 70% is hot.
Stir fry the lower wing tips, add a little soy sauce, dark soy sauce, salt and stir well.
Add water to cover the chicken wings, cook on medium heat for 15 minutes, sprinkle with chopped green onion
Corn Oatmeal
/ Ingredients/ 150g corn flour, 100g oat kernels
/ Steps / 1. Wash the oat kernels to remove impurities, put them in a pot, add an appropriate amount of water and cook until they are cooked and bloom.
- Slowly pour the thin corn paste made of cold water into the cooked oat kernel pot, stir it with a spoon, and cook it on a low heat after boiling, and then it can be served out of the pot.
Qingjian balls
Ingredients: 400 grams of chicken breast, 1 carrot, 2 spinach, 1 egg, 10 grams of green onion, 10 grams of ginger, 5 grams of salt, 2 grams of pepper, appropriate amount of water, and 5 grams of sesame oil.
Practice: 1. Mince the onion and ginger for later use, and chop the chicken breast into mud.
Add onion, minced ginger, egg white, 3 grams of salt, pepper, and sesame oil, stir in one direction, and stir vigorously.
Mash carrots and spinach. Divide the chicken filling into three parts, and add carrot puree to one of them.
Add the spinach puree in the other part and mix well.
Add water to the pot, bring it to a boil, squeeze out the balls by hand, and put them into the pot.
After boiling, point water twice, add 2 grams of salt to taste, and then serve.
Fried Pork with Onion, Fungus and Egg
Material: onion, black fungus, egg, tenderloin
Practice 1. Wash and cut the onion well, tear the fungus into small pieces, and beat the eggs with salt.
Heat the oil and fry the eggs, fry the lean meat, and then put them out separately.
Leave the bottom oil in the pot, add the onion fungus, and stir-fry with an appropriate amount of salt.
Pour in the fried meat and eggs, stir fry evenly, and remove from the pan.
Five-flavored cucumber strips
Ingredients: 2 cucumbers, 6 grams of dried peppers, 1 small handful of Chinese peppercorns, 3 grams of salt, 2 grams of sugar, 5 grams of soy sauce, 5 grams of balsamic vinegar, and a little vegetable oil.
practice:
Wash the cucumbers, cut into strips, mix well with salt, marinate for half an hour, and control the water that is killed.
Add sugar, soy sauce and balsamic vinegar and mix well. Wash and dry the peppercorns. Cut the dried peppers into shreds.
Heat the oil in a pan, fry the fragrant Chinese prickly ash and dried chili peppers over low heat, pour them over the mixed cucumber strips while they are still hot, and mix well when eating.
Garlic Spinach Tower
Ingredients: 200 grams of spinach, 3 cloves of garlic, 1 tablespoon of soy sauce, 2/1 tablespoon of balsamic vinegar, 4/1 teaspoon of chicken powder, a little sugar, and appropriate amount of sesame oil.
practice:
Wash the spinach and cut into large pieces.
The garlic cloves are mashed and set aside; put the chopped spinach in boiling water for one minute and then remove.
Squeeze off excess water, put it on a plate, pour in soy sauce, balsamic vinegar, sugar, chicken powder, and sesame oil and mix well.
Put the spinach in a round container that is not too deep, press it, and then turn it upside down on the plate
Put the minced garlic and drizzle with sesame oil.
lettuce salad
Ingredients: 1000 bamboo shoots, 3 millet peppers, 2~3 garlic cloves, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, 1 teaspoon of sugar, appropriate amount of salt
practice:
10,000 bamboo shoots, peeled and shredded, millet peppers cut into rings, garlic cloves minced
- Pour an appropriate amount of water into the pot and boil, add the mushroom shoots and blanch for 30 seconds, remove and soak in cold water for a while
3 Pour an appropriate amount of oil into the frying pan, pour in the millet pepper and minced garlic after the oil temperature rises
4 Put 1 teaspoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, appropriate amount of salt into a bowl, stir well to make a sauce good sauce
Salad King Oyster Mushrooms
3 king oyster mushrooms, a little pepper, 1 tablespoon chili sauce, a little green onion, some white sesame seeds, 1 tablespoon light soy sauce, 2/1 tablespoon balsamic vinegar.
practice:
Wash the king oyster mushrooms and cut them into thick slices of about 2 cm.
Then put it into boiling water to mourn until it is broken, remove it and let it cool for later use.
Pour a little oil in the pot, simmer until it is warm, saute the peppercorns; then add the chili sauce and stir-fry until fragrant.
Add in soy sauce, balsamic vinegar, fried chili sauce, sprinkle with chopped green onion and white sesame seeds.
Stewed Pork Ribs with Spring Asparagus and Seaweed
Ingredients: 500 grams of pork ribs, 50 grams of kelp, 1 carrot, 100 grams of bamboo shoots, 10 grams of ginger slices, 5 grams of salt, half a spoon of vinegar, 2 grams of white pepper, and some water
practice:
Put the ribs and ginger slices into cold water, cook until the water boils, remove the ribs and set aside.
Put the pork ribs in a pot, add water to boil, add half a spoon of vinegar, and cook for 30 minutes on a warm fire.
Prepare the kelp in advance. When the ribs are cooked for 8 minutes, add the bamboo shoots, continue to cook for 10-15 minutes, and then add the seasoning.
Baked Rice with Bacon and Tomato Sauce
Ingredients: a bowl of overnight rice, bacon, carrots, green bamboo shoots, tomatoes, onions, cheese, salt, black pepper
practice:
Divide the bacon into fat and thin cubes, dice the green bamboo shoots and carrots, and dice the onions and tomatoes;
Heat the pan and heat the oil, put the fat meat first, and then put the lean bacon after the oil;
Pour in the onion and stir-fry until fragrant, then add the carrot and stir-fry, add the rice and stir-fry;
Add the green bamboo shoots and stir fry evenly, then taste the saltiness, add salt and black pepper, stir well and put on a plate
Put cheese on top and put it in the oven, turn it to 200 degrees, and bake for ten minutes.
Assorted Mushrooms and Shrimp
Ingredients: 250 grams of shrimp, 6 fresh mushrooms, 200 grams of corn, 1 small carrot, 100 grams of peas, 100 grams of cashew nuts, 1 teaspoon (5 grams) of minced green onion, 1 teaspoon (5 grams) of minced ginger, 1 teaspoon of minced garlic ( 5g), 1 tsp salt (5g), 1 tbsp cooking wine (15ml), 1 tbsp starch (15g), 1 tbsp soy sauce (15ml), 1/4 tsp chicken powder (1g), 1 tsp sugar (5 g), 1/4 teaspoon (1ml) of sesame oil
practice
Wash the shrimp, mix well with cooking wine and starch, marinate for 10 minutes
Peel and cut carrots into cubes, wash fresh peas and corn, drain water, soak fresh mushrooms in light salt water for 10 minutes, wash and cut into cubes
Put the pot on the fire and heat it for 20 seconds. After the pot is hot, pour in the oil. When the oil is 90% hot, pour in the shrimp, stir fry quickly with a shovel until the color changes, and then remove it.
Pour oil into the pot and heat it to 70% heat, add onion, ginger and minced garlic and stir-fry until fragrant, then pour in diced carrots, corn, peas, cashew nuts and mushrooms
After frying for 3 minutes, add soy sauce, salt and sugar, stir well, add shrimp, stir fry for 1 minute, turn off the heat, add chicken powder, and pour in sesame oil.
Chestnut Braised Pork
Ingredients: 400g chestnut, 50ml salad oil, 2 tsp salt, 1/2 tsp chicken essence, 4 star anise, 1 slice cinnamon, 25g brown sugar, 5g shallot, 1 tsp dark soy sauce, 5 slices ginger
practice
Peel and clean the chestnuts
Cut the pork belly into square pieces
Ginger slices, star anise, cinnamon washed and set aside
Pour a small amount of oil in a frying pan, heat it on medium and low heat, add ginger, cinnamon and star anise and stir incense
Turn the heat to high, add the pork belly, stir fry until it breaks
Add 1 teaspoon of dark soy sauce, stir fry to color
Add chestnuts and stir fry evenly
Add half a pot of water, add brown sugar and mix well
Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 25-30 minutes
When the water is 80% dry, add salt and a small amount of chicken essence, turn to high heat, and keep stirring to make the sauce thick and evenly hang on the chestnuts and meat. When the water is 90% dry, turn off the heat and put it on a plate. Sprinkle some chopped green onion
Fried Steak with Bitter Gourd
Materials: 450 grams of bitter gourd, 200 grams of steak. Chaotian pepper 5 grams. 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of soy sauce, 1 gram of steamed fish and soy sauce, and 70 grams of lard.
practice
Cut the steak into 2cm long sections, blanch them in water and set aside.
Heat oil in a pot, stir fry ginger slices until fragrant, stir fry with pork ribs and dried yellow peppers, add broth, add salt, monosodium glutamate, and soy sauce and simmer until the ribs are deboned.
Remove the flesh of the bitter gourd, pickle the slices with salt, and squeeze out the excess water.
Pork and lotus pond stir-fry
Ingredients: 150 grams of lean meat, 20 grams of dried fungus, a section of lotus root, each piece of red and yellow bell pepper, appropriate amount of oil, appropriate amount of salt, one piece of ginger, appropriate amount of re-scallion, two cloves of garlic, appropriate amount of starch, a little black pepper, a little soy sauce, A little white vinegar, appropriate amount of sesame oil
practice:
Soak the dried fungus in cold water in advance, and prepare other materials at the same time.
Clean the fungus and tear it into small pieces. .
Cut the lotus root into small cubes, then wash with clean water. After washing, soak in clean water for later use.
Put an appropriate amount of water in the pot and boil, add an appropriate amount of salt and a little white vinegar, add the fungus and diced lotus root and blanch.
Cut the lean meat into small cubes, add a little black pepper powder, appropriate amount of starch and soy sauce to mix well, then add a little sesame sesame oil to make it smooth.
Cut the red and yellow peppers into cubes, the shallots into sections, and the ginger and garlic into slices.
Let the boiled fungus and lotus root diced cool for a while, so that they are more crispy when fried, and then drain the water.
When the oil temperature in the pot is about 60% hot, add the diced pork and stir-fry until cooked, then take out of the pot and set aside.
Then add the right amount of oil and cook until it is about 70% hot, saute the onion, ginger and garlic until fragrant.
Add in the fungus, red and yellow bell pepper, and stir fry quickly.
Add the fried diced pork, add an appropriate amount of salt, add a little white vinegar and light soy sauce, pour the white vinegar and light soy sauce on the spatula, and sprinkle it around the side of the pot, so that the instant high temperature flavor stimulates it to be fresher.
Add a little water starch, thicken and serve.
Fried Bitter Gourd with Tempeh and Dace
Materials: bitter gourd; canned sardines; salt; garlic; sugar;
practice
1 Open the canned dace with tempeh, take two dace and tear them into large pieces and a spoonful of tempeh for use;
2 garlic two smashed and chopped;
3 After washing the bitter gourd, cut it into two sections, cut them in half, dig out the flesh in the middle, and cut them into moderately thick slices;
4 Add a small amount of salt to a large bowl of bitter gourd and marinate for 15 minutes. Don't pour out the marinated water. Put the bitter gourd in a drain blue to rinse off the salt, and drain for use;
- 50% of the oil is hot, turn to low heat, add half of the minced garlic and tempeh, add bitter gourd and stir-fry after the fragrance is bursting. After the bitter gourd changes color, add the dace and the remaining half of the minced garlic and stir-fry for a while, add a small amount of sugar and stir well .
Fried Shrimp with Loofah
Material: 300g fresh shrimp, 1 loofah, 3 garlic rice, 1 tablespoon cooking wine, 1 tablespoon salt
Practice: 1. Cut the loofah into a hob shape after scraping the skin, put it in a bowl and soak it in light salt water for later use;
Peel and chop the garlic, remove the head, remove the shell of the shrimp, marinate with starch for later use, so as to make the shrimp more tender;
Pour an appropriate amount of oil into the pot, turn on a small fire and heat it, pour in the shrimp, add a tablespoon of cooking wine to remove the fishy smell, then fry until the shrimp changes color, then remove it for later use;
The remaining oil can continue to be used. Pour in the garlic and sauté until fragrant, then pour in the loofah and stir-fry together to make the juice; then pour in the shrimp and slowly cook with a small fire, so that the sweetness of the loofah and the freshness of the shrimp are made. The sweetness is fully integrated; add a teaspoon of salt to taste, stir fry evenly and serve.
Chaozhou Fried King
Ingredients: pork, fresh squid, jellyfish skin, mung bean sprouts, shredded winter bamboo shoots, chives, green and red peppers, eggs, salt, oyster sauce, sugar, cornstarch
practice
Main raw materials: In fact, the squid does not use much, but people sell them one by one, there is no way! A bit of jellyfish skin is enough. The main raw materials in this dish are actually similar, and each one can be combined into a dish.
The skin of fresh squid needs to be torn off, otherwise the taste will be tough when eating, and the jellyfish will be cut slightly thicker, and it will shrink after passing through the water.
Cut the three kinds of meat into shreds of the same thickness. The shredded pork is slurried with starch egg white. The meat should be dry and a little water.
Slice green and red peppers, remove both ends of bean sprouts, slice winter bamboo shoots, and cut chives into sections, all of which have the same length.
Blanch the veggies, wait for the water to boil and put it in for 20 seconds before it comes out. You don't need to wait for the water to boil, otherwise it will be rotten. Then blanch the three kinds of meat again. If the effect is good, the shredded pork is best to be lubricated.
Use salt, oil, sugar, and starch to make a sauce, and add a little sugar. This dish is salty and umami.
Put a little oil in the pan, add a few shallots and a little minced garlic and saute until fragrant, then add all the ingredients (stir the water a little more, otherwise the frying will be too watery and not fragrant)
The fire has been turned on to the maximum, stir fry for a few times and then put the prepared sauce, stir well as quickly as possible, and you’re good to go
Sauce Chicken Gizzards
Ingredients: 800g egg, 2 star anise, 3g peppercorns, 6g fennel, 2g cinnamon, 4 pieces of fragrant leaves, 40g rock sugar, 10g dark soy sauce, 15g light soy sauce, a small amount of salt, 2 dry red peppers, 20ml cooking wine
practice:
Boil water, add water for chicken gizzards, remove and set aside
Put a little oil in the pot, add the dry ingredients, and the oil will give off the fragrance
Then put in old soy sauce and light soy sauce. Bring water to boil, add rock sugar and cooking wine. put in eggs
Bring to a boil and then simmer on low heat. The water slowly evaporates to see how soft the chicken feathers are
When there is not much soup left, start to collect the juice on high heat. It can be served without collecting too dry. If you like a strong taste, you can add a little salt to the juice. ready to cook
Braised cured fish
Ingredients: cured fish, ginger, peppercorns, chives, grass fruit, rock sugar, cooking wine, dark soy sauce, light soy sauce
practice:
Wash and soak the cured fish for 6 hours, then wash and cut into pieces;
Wash and mince the onion and ginger, and chop the dried chili;
Heat the pan with cold oil, add Chinese peppercorns, dried peppers, onion and ginger to fry until fragrant, add preserved fish pieces and stir fry evenly;
Add cooking wine, dark soy sauce and light soy sauce and stir-fry evenly. Add water, rock sugar, and strawberries and bring to a boil. Cover and simmer for 30 minutes until the soup is thick and tasty.
Cucumber
Ingredients: 1 cucumber, 1 tender ginger, dried red pepper, light soy sauce, rice vinegar, salt, fruit and vegetable powder
Steps: 1. Wash and dry the cucumber, put a chopstick on the bottom
Use a knife to cut evenly thin slices, just cut to the chopsticks, leave a quarter uncut, cut it once, turn it 180 degrees, put the side that is not cut below and put it on top, continue to put chopsticks on it and cut it again. Now, put the sliced cucumbers in a container, sprinkle a little salt and marinate for 20 minutes, and don't pour the water off.
Put an appropriate amount of oil in the pot, heat it off the fire, cool it to 70% or 80%, put the tender ginger and dry red pepper in it, set aside
Find a container, pour in two tablespoons of soy sauce, vinegar, a little fruit and vegetable powder, and mix it thoroughly.
Put the pickled cucumbers in and pickle them again for a while!
Bacon lettuce
Ingredients: 100 grams of bacon, half a lettuce, 10 dried peppers, 3 slices of ginger, 1 garlic, 10 grams of vegetable oil, half a teaspoon of salt
practice
Scrape off the bacon, wash it with warm water, steam it for 15 minutes, let it cool and cut into thin slices
Remove the skin of the lettuce, wash it into slices, sprinkle with refined salt and marinate for 10 minutes, wash the red pepper and cut it into long sections, slice the ginger, and cut the garlic into sections
Pour oil into the pot, add red pepper, ginger, and sauté until fragrant
Pour in the sliced bacon and garlic, stir fry over high heat until the bacon is slightly curled and the oil is partially transparent
Drain the lettuce out of the marinated water and pour it into the pot, stir fry it on high heat to taste
Shredded squid in Beijing sauce
Ingredients: 1 squid, 3 tablespoons of sweet noodle sauce, 5 grams of shredded green onion, 3 slices of ginger, 5 grams of minced coriander, 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of cooking wine, and 1 tablespoon of oil.
practice:
Clean the squid and cut into thick shreds, marinate with a little cooking wine and salt for 20 minutes, and spread the shredded green onion on a plate for later use.
Put the oil in the hot pot, put the ginger slices into the pot, put out the ginger slices, put the squid shreds in the pot and fry until half-cooked and discolored.
Leave the base oil in the pot, add sweet noodle sauce, add sugar, cooking wine and salt, stir fry until the sauce thickens.
Stir fry the shredded squid so that the sauce is evenly coated on the squid. Put the fried squid on a plate with shredded green onion and sprinkle with minced coriander.
Beef Stew with Radishes
Material: 450 grams of white radish, 100 grams of beef (skinny), 15 grams of green onion and ginger. 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of star anise, and 40 grams of peanut oil.
Wash the radish and beef separately, cut them into 2 cm square pieces, blanch them in boiling water, and remove them;
Heat the oil in the pot, enlarge the shallots, ginger, and star anise and fry until fragrant, add fresh soup, cooking wine, and beef, and simmer until cooked;
Add the radish pieces, boil, and skim off the foam;
When the radish pieces are cooked, add salt, soy sauce, monosodium glutamate, and pick out the shallots, ginger, and star anise;
Skim off the scum, and serve in a soup bowl.
Cheese Chicken Wrap
Ingredients: chicken thighs, bread slices, cheese slices, eggs, green onions, ginger, salt, black pepper
Practice 1. Debone the chicken thighs, pat them into thin slices with the back of a knife, and divide each chicken thigh into two equal parts.
Put it in a bowl, add 1 egg white, add salt and pepper and mix well.
Roll out the bread with a rolling pin and brush with a layer of egg wash.
Lay a piece of chicken on top of a piece of cheese, and roll up to make a dough.
Heat the oil in a pot, heat it to 60% heat, put it into the oil pot, and fry until golden brown and mature.
Scallion oil white radish
Ingredients: 300 grams of white radish, 50 grams of shallots, 2 grams of salt, 5 grams of ginger, 10 grams of garlic, 1 gram of monosodium glutamate
practice:
Remove the root, old skin and yellow leaves of the chives, wash and cut into pieces;
Wash the white radish and slice it for later use;
Peel and mince ginger and garlic;
Put the frying pan on the high fire, pour in the oil, after the oil is hot, add the onion and ginger first, when the fragrant fry, add the radish slices and stir-fry for a few times;
Add refined salt, sugar and a little water, stir well, cover the pot, and cook on medium heat until the radish slices are soft. When the soup in the pot is almost dry, add minced garlic and monosodium glutamate, stir well and put it on a plate. .